1. food and drink
2. desserts and baking

FN-1423
FOOD PRESERVATION
Jams and Jellies from
Native
(Wild) Fruits
Julie Garden-Robinson, Ph.D., L.R.D.
Food and Nutrition Specialist
M
any types of fruit and juices can be used
to make jams and jellies. This guide
provides recipes for several wild fruits,
including buffalo berries, chokecherries, elderberries,
gooseberries, ground cherries, pin cherries, rose hips
and sand cherries. You may need to experiment a bit to
get an acceptable product because of variations in the
growing conditions and varieties of wild fruits.
For more information about making jams and jellies,
see these NDSU Extension Service publications
available at www.ag.ndsu.edu/pubs/preservation.html:
FN-172, “Jams, Jellies and Spreads”
FN-590, “Jams and Jellies from North Dakota Fruits”
Fargo, North Dakota 58105
July 2009
Ingredients
Making jams and jellies successfully depends on
having the right proportion of the main ingredients:
fruit, acid, sugar and pectin, the gelling agent.
Measuring carefully will help ensure success.
Good jelly depends upon the acid and pectin
content of fruit plus the addition of sugar. The acid
content can be detected by taste — it compares
with the tartness of a good, tart apple. One to 2
teaspoons of lemon juice per cup of fruit juice may
be added if extra tartness is needed. Or use onequarter to one-half apple juice for the total juice in
the jelly recipe.
Follow These Tips for
Safety and Quality
● Paraffin or wax seals are no longer
recommended for any sweet spread.
● Process all sweet spreads that will
be stored at room temperature in a
water-bath canner.
Testing for Pectin
Pectin in fruit decreases as the fruit ripens. Select
a mixture of about three-fourths ripe and onefourth underripe fruit when making jelly without
added pectin.
● Use only two-piece, self-sealing lids,
which have a flat metal disc and
sealing compound and a separate
metal screw band. The lids can be
used only one time, but the screw
band can be reused. After the
canned goods have sealed, remove
the screw bands to prevent them
from rusting on the jars.
To test for pectin, place 1 tablespoon of cooked,
cooled fruit juice in a dish and add 1 tablespoon
of grain alcohol or denatured alcohol. Stir slightly
to mix. Juice rich in pectin will form a solid,
jellylike mass. Juices low in pectin will form small
particles of jellylike materials. NOTE: Dispose of
this mixture without tasting. Use 1 cup of sugar for
each cup of juice if the test indicates the juice is
rich in pectin.
● Use sterile jars and a five-minute
process time whenever possible. If
unsterile jars are used, the process
time is 10 minutes. The additional
processing time may cause weak
gels in some products.
If the mass is slightly broken, use ¾ cup of sugar
to 1 cup of juice. If only a small amount of pectin
is present, use ½ cup of sugar to 1 cup of juice.
This is only a guide. Commercial pectin or fruit
juice rich in pectin may be added if the mass
does not hold together. Read and follow carefully
the directions on commercial pectin products.
The order in which the ingredients are combined
depends on the form of pectin. Powdered pectin
is mixed with unheated fruit juice. Liquid pectin is
added to a boiling juice and sugar mixture.
● Sweet spreads that develop mold
growth should not be used.
● Do not overcook. Overcooking may
break down pectin and prevent
proper gelling.
● Make one batch at a time using up
to 4 cups of juice. Increasing the
quantities often results in soft gels.
Pulp can be reheated. Add water just to cover,
reheat, strain and test for pectin. This juice can be
used with the first juice if you obtain good pectin
test results or used alone with added commercial
pectin.
● Use the jar size specified in the
recipe. Use of larger jars may result
in excessively soft products.
2
General Directions
6. Add ingredients as directed and cook.
Use only 3 or 4 cups of juice per batch. The amount
of sugar varies — 1 cup of juice to 1 cup of sugar
is satisfactory but using ¾ cup of sugar to 1 cup of
juice may give better quality jelly and a more natural
flavor. The amount of sugar is determined by the
amount of pectin present. Juice for jelly making can
be stored for about one week in the refrigerator if
you aren’t able to use it right away. Juice can be
frozen several months in containers; leave 1½ inch
of head space. Thaw slowly.
7. If you plan to store the jelly or jam at room
temperature, process it in a water-bath canner to
help prevent mold growth.
• Pour the jelly, jam or syrup into hot, sterilized
jars, leaving ¼ inch of head space.
• Remove bubbles with a bubble freer or spatula;
clean the rims and jar threads carefully before
applying lid and ring.
Satisfactory jam can be made from many of the
fruits if you have enough pulp. One pound of fruit
usually yields at least 1 cup of clear juice. See
publication FN-172, “Jellies, Jams and Spreads” for
more information about extracting juice.
• Use two-piece lids. Do not overtighten the lids,
which may lead to buckling and a poor seal.
Consult the manufacturer’s directions; most
recommend “finger tight.”
• Place the jars in a canner filled with simmering
water. The water should be 1 to 2 inches over
the top of the jars.
1. Wash and remove hulls and stems. Cut firm,
larger fruits into small pieces. Crush soft fruits or
berries.
• Begin timing when the water is boiling gently. At
the end of the recommended processing time,
remove the jars carefully with a jar lifter and
place on a rack or protected surface away from
drafts.
2. Add enough water to cover the fruit. Put the fruit
and water in a large saucepan and bring to a boil.
Simmer, stirring occasionally, for the amount of
time listed or until the fruit is soft.
3. Mash the fruit through a sieve.
• Do not disturb the jars for at least 12 hours.
Sealed lids will be concave. You may hear them
“pop.”
4. Measure the pulp. Add sugar in a proportion of
1½ pounds of sugar to 2 pounds of pulp. Continue
to cook slowly until thick.
• For best quality, use home-preserved jellies
within one year.
5. To strain, place three layers of damp cheesecloth
or a jelly bag in a large bowl. Pour prepared fruit
into the cheesecloth. Tie the cheesecloth closed;
hang it and let it drip into a bowl until the dripping
stops. Press gently. Note: The juice can be frozen
or canned at this point for later use.
NOTE: Using paraffin is not recommended as a way
to seal jellies and jams. Turning jars upside down to
seal also is not recommended. The U.S. Department
of Agriculture recommends processing jams,
jellies and syrups in a boiling water-bath canner to
inactivate molds that may be present. Unsterilized
jars may be used if the jelly or jam is processed for
10 minutes.
Table 1
Recommended water bath process time for jams
and jellies in a boiling water-bath canner.
Style of
Pack
Hot
Jar Size
0-1,000 ft.
1,001-6,000 ft.
Above
6,000 ft.
Half-pints
or pints
5 min.
10 min.
15 min.
3
RECIPES
Buffalo Berry and
Crabapple Jelly
2 cups buffalo berry juice (rich in pectin)
2 cups crabapple juice (rich in pectin)
3 cups sugar
American Black Current
– Golden or Missouri
Follow general directions. Pour into hot, sterilized
jars and seal with two-piece, self-sealing lids.
Process according to the directions in Table 1.
Makes about eight 7-ounce glasses.
For jelly, follow general directions.
VARIATIONS: You can use half apple juice.
Missouri currant and buffalo berry combined is a
good jelly. Using half currents, one-fourth rhubarb
and one-fourth apple makes a good jam.
Chokecherry Jelly
With Liquid Pectin
Extract the juice using enough water to cover the
washed fruit and cook about 15 minutes or until
the fruit is soft. Do not crush or grind the seeds,
which contain a cyanide-forming compound that
can be toxic.
Buffalo Berry or
Bull Berry Jelly
Wash and stem the berries. Use 3 cups of water
for 1 pound of fruit. Boil eight to 10 minutes;
mash fruit. Strain the fruit through a damp jelly
bag. NOTE: The juice has a disagreeable aroma.
Pectin is high. Use ¾ cup of sugar for 1 cup of
juice and follow general jelly directions. One
tablespoon of lemon juice per cup of juice may be
added.
3 cups chokecherry juice
6½ cups sugar
2 pouches liquid pectin
¼ teaspoon almond extract (optional)
Pour the juice into a large, heavy kettle. Add
sugar and stir to mix. Place over high heat. Bring
to a boil, stirring constantly. Stir in pectin. Bring
to a full, rolling boil and boil hard for one minute,
stirring constantly. Remove from the heat. Stir and
skim for five minutes. Add almond extract.
Or use:
½ cup berry juice
½ cup crabapple juice
¾ cup sugar
Follow general directions. Pour into hot, sterilized
jars and seal with two-piece, self-sealing lids.
Process according to the directions in Table 1.
Follow general directions. Pour into hot, sterilized
jars and seal with two-piece, self-sealing lids.
Process according to the directions in Table 1.
Note: The jelly becomes firmer and color fades
on storage.
4
Chokecherry Jelly
With Powdered Pectin
Gooseberry Jam
Extract juice.
4½ pounds fully ripe gooseberries to make 5½
cups gooseberry juice
1 cup water
1 (1¾-ounce) package pectin
½ teaspoon butter or margarine
7 cups sugar, measured into separate bowl
3½ cups chokecherry juice
4 cups sugar
1 (1¾-ounce) package powdered pectin
Stir pectin into the juice. Bring this mixture
to a rolling boil (one that does not stop when
stirred) over high heat, stirring constantly.
Quickly add sugar to the juice mixture. Bring to
a full, rolling boil and boil one minute, stirring
constantly. Remove from the heat. Skim off
any foam. Pour into hot, sterilized half-pint jars;
leave ¼ inch of head space. Cover with twopiece lids and process in a boiling water-bath
canner according to Table 1.
Crush gooseberries thoroughly, one layer at a
time, or grind them. Place them in a saucepan;
add water. Bring to a boil. Reduce the heat
to low; cover and simmer 10 minute. Strain.
Measure exactly 5½ cups of juice into a 6- or
8-quart saucepot. Stir pectin into the juice in
the saucepot. Add butter to reduce foaming.
Bring the mixture to a full, rolling boil (a boil that
doesn’t stop bubbling when stirred) on high heat,
stirring constantly. Stir in the sugar. Return to
a full, rolling boil and boil exactly one minute,
stirring constantly. Remove from the heat. Skim
off any foam with a metal spoon. Pour
into hot, sterilized jars, filling to within
c inch of the tops; wipe jar rims
and threads and seal with
two-piece, self-sealing lids.
Process according to
the directions in
Table 1.
Elderberry Jelly
3½ cups elderberry juice (about 3½ pounds
ripe berries)
Apple juice (optional)
½ cup fresh lemon juice, strained
7½ cups sugar
1 (1¾-ounce) package powdered pectin
Prepare elderberries by removing large stems.
Place in a large kettle; crush. Cover and
simmer about 15 minutes. Strain through a
jelly bag. Measure the juice. If you do not have
quite enough, add apple juice. Add lemon
juice and pectin. Stir well. Place on high heat
and, stirring constantly, bring to a full, rolling
boil that cannot be stirred down. Add sugar,
continue stirring and heat again to a full, rolling
boil. Boil hard for one minute.
Ground Cherry Jam
8 cups husked ground cherries
½ cup water
8 cups sugar
Rind and juice of 1 lemon
Check cherries for insect infestation. Cook
cherries in water until tender. Add sugar and
thinly sliced rind and juice of lemon. Simmer
over low heat for 10 minutes. Pour into hot,
sterilized jars and seal with two-piece, selfsealing lids. Process according to the directions
in Table 1.
Remove from the heat, skim foam and pour
into hot, sterilized jars and seal with two-piece,
self-sealing lids. Process according to the
directions in Table 1. Makes about 5 half-pints.
5
Ground Cherry
Preserves
6 cups husked ground cherries
1 cup water
8 cups sugar
¼ cup lemon juice (about 2 lemons)
1½ cups light corn syrup
Ground Cherry
Marmalade
Put the prepared fruit in a large kettle. Add water.
Bring to a boil and simmer for 10 minutes. Add
sugar, lemon juice and syrup. Bring to a boil
again and simmer 30 minutes. Remove from the
heat and let cool overnight. The next morning,
heat to boiling and pour into hot, sterilized
jars and seal with two-piece, self-sealing lids.
Process according to the directions in Table 1.
3 cups husked ground cherries
2 cups cooked pears, drained, diced
¾ cup water
½ cup crushed pineapple, drained
¼ cup lemon juice
7 cups sugar
1 pouch liquid fruit pectin
NOTE: If thicker preserves are desired, the
boiling mixtures again may be cooled overnight,
heated to boiling and processed in a canner the
second morning. Makes about eight half-pints.
Husk and wash the ground cherries. Combine
with pears and water; simmer 25 minutes. Add
pineapple, lemon juice and sugar; bring quickly to
a full, rolling boil. Add pectin; boil rapidly for three
minutes. Remove from the heat and alternately
skim and stir for three minutes.
Pour into hot, sterilized jars and seal with twopiece, self-sealing lids. Process according to the
directions in Table 1. Makes about seven half pints.
High Bush
Cranberry Juice
Fill a 6-quart kettle two-thirds full of berries
and cover with water. Cut one-half orange into
quarters and add to the kettle. The orange and
peel improve the aroma while cooking. Simmer
the berries about three minutes and crush with
a potato masher. Stir to loosen any pulp that has
stuck to the bottom and cook two minutes more
Strain through a jelly bag or two thicknesses of
cheesecloth. Proceed to making jelly or reheat
the juice to just boiling and pour it into sterilized
jars and seal with two-piece, self-sealing lids.
Process according to the directions in Table 1.
High Bush
Cranberry Jelly
4 cups juice
1 (1¾-ounce) package powdered pectin
5 cups sugar
Cook berries as directed for juice.
Mix the juice and pectin. Bring the mixture to
a rolling boil. Add sugar and boil hard for one
minute. Pour into sterilized jars and seal with twopiece, self-sealing lids. Process according to the
directions in Table 1.
6
Rose Hip Jam
Prepare hips by cutting off both the stem and the
blossom ends. Cut in half and remove seeds and
any insect spots. Or slit the hips down one side
and knock out the seeds or use a pin to push out
the seeds before cooking the hips for jelly. Rose
hips have little or no pectin; therefore, a gel is
difficult to achieve without added pectin.
Pin Cherry or
Wild Red Cherry Jelly
Extract juice, using 1 cup of water to 1 pound of
fruit. Strain the juice through a jelly bag. The pulp
may be reboiled and strained two or three times.
Use just enough water to make stirring easy.
1 cup prepared rose hips
¾ cup water
Juice of 1 lemon
Use 4 cups of pin cherry juice and 4 cups of
sugar. Follow general directions. Pour into hot,
sterilized jars and seal with two-piece, self-sealing
lids. Process according to the directions in Table
1. (If pectin is very high, use 1¼ cups of sugar to
1 cup of juice.)
Put the above ingredients in a blender and blend
until perfectly smooth. Gradually add 3 cups of
sugar and blend together about five minutes
more so all the sugar is dissolved completely.
Stir one package of powdered pectin in ¾ cup of
water and bring the mixture to a boil. Boil hard for
one minute. Pour the mixture into a blender and
blend for one minute more. Pour the mixture into
small screw-cap jars immediately and seal. This
jam may be kept in your refrigerator one month or
otherwise stored in the freezer.
Pin Cherry and
Crabapple Jelly
2 cups pin cherry juice (high in pectin)
2 cups crabapple juice (high in pectin)
Boil three minutes and test for pectin. If the pectin
level is adequate, then add:
4 cups sugar
Rose Hip and Apple Jelly
Boil briskly and follow general directions. Pour into
hot, sterilized jars and seal with two-piece, selfsealing lids. Process according to the directions in
Table 1.
1 cup rose hip juice (about 1 quart hips)
1½ cups apple juice (about 3 to 4 ripe mediumtart apples)
3 cups sugar
½ package powdered pectin (about 0.9 ounce)
c to ¼ teaspoon mace (optional)
5 drops red food coloring (optional)
1 drop yellow food coloring (optional)
Measure sugar and set aside. Mix mace and
pectin into the juice. Bring to a hard boil, stirring
constantly; add coloring and sugar. Boil hard one
minute. Remove from the heat, skim foam and
pour into hot, sterilized jars and seal with twopiece, self-sealing lids. Process according to the
directions in Table 1.
7
Sand Cherry Jelly
To extract juice, use 1 pound of fruit and 1 cup of
water. Heat and strain in a damp jelly bag.
Wild Plum Jam
2 cups cherry juice
1 cup tart apple juice
¾ cup sugar for each cup of juice
Red wild plums
½ package powdered pectin (about 0.9 ounce)
4 cups sugar
Follow general directions. Pour into hot, sterilized
jars and seal with two-piece, self-sealing lids.
Process according to the directions in Table 1.
Select firm, ripe plums. Wash and put the plums
in a pan; cover with water. Boil until the skins are
loose and the flesh is soft. Put the fruit through a
fruit press for jam or strain it through a jelly bag
for jelly. Measure 3 cups of juice. Add pectin.
Cook the juice over high heat, stirring to a boil
that cannot be stirred down. Immediately add
sugar; let the mixture come to a full, rolling boil.
Boil one minute. Skim and pour into sterilized
jars and seal with two-piece, self-sealing lids.
Process according to Table 1.
Sand Cherry Jam
Cook the fruit with just enough water to cover
until soft. Press through a sieve. Measure. Add
an equal quantity of sugar and cook gently until
thickened. Follow general directions. Pour into
hot, sterilized jars and seal with two-piece, selfsealing lids. Process according to the directions
in Table 1.
For more information on this and other topics, see www.ag.ndsu.edu.
(Click on “Nutrition, Food Safety and Health” then “Food Preservation and Storage”)
The information given herein is for educational purposes only. Reference to commercial products
or trade names is made with the understanding that no discrimination is intended and no
endorsement by the Extension Service is implied.
This publication may be copied for noncommercial, educational purposes in its entirety with no changes. Requests to use any portion of the document (including text, graphics or photos) should be sent to [email protected]. Include exactly what is requested for use and how it will
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3M-7-09